White Tea Phyllo Rose Pastries

White Tea Phyllo Rose Pastries

These pretty White Tea Phyllo Rose Pastries add a beautiful touch to any tea table and taste incredible, too. 

White Tea Phyllo Rose Pastries
Serves: 12
 
Ingredients
  • ½ (16-ounce) package frozen phyllo dough, thawed
  • ½ cup unsalted butter, melted
  • 1¼ cups heavy whipping cream
  • 3 heaping tablespoons ambrosia-flavored white tea leaves*
  • 2 large egg yolks, room temperature
  • 1 whole large egg, room temperature
  • ⅛ cup granulated sugar
  • ⅛ teaspoon kosher salt
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 350°. Lightly grease a 12-well muffin pan with cooking spray.
  2. Unroll phyllo dough. Using a chef’s knife and keeping phyllo sheets all together, cut 3½ inches off one end, then cut that segment into 3½-inch squares. Cover with plastic wrap and a wet paper towel.
  3. Take 12 of the larger sheets (approximately 10½×9-inch) and cover with plastic wrap and a wet paper towel. (Cover and reserve any remaining phyllo as backup in case you need more squares or sheets.)
  4. Place a piece of wax paper or plastic wrap on the counter. Place a 3½-inch phyllo square on prepared counter. Brush with butter, then place another square on top, rotating slightly so they do not line up. Brush with butter, then top with another square, slightly rotating again. Brush with butter and top with a fourth and final square. Gently place stacked phyllo squares in a well of prepared muffin pan, pressing gently into the bottom and up the sides. Repeat with remaining phyllo squares.
  5. Place a large phyllo sheet on the counter, and brush with melted butter. Use your fingers to ruffle phyllo dough by pinching along the long side. (It will look like a fan. Do not worry if it tears.) Starting at one end, roll sheet into a loose spiral and place in the center of a well. Repeat with remaining 11 phyllo sheets.
  6. Bake until phyllo dough is golden brown, 15 to 20 minutes. Let cool for 10 minutes. Reduce oven to 300°.
  7. In a medium saucepan, heat cream over medium heat until steaming. Remove from stove. Add tea, and let steep for 6 minutes. Strain steeped cream through a fine mesh sieve, discarding tea leaves.
  8. In a medium bowl, whisk together yolks, egg, sugar, and salt. Whisk egg mixture into cream mixture until smooth. Strain through a fine mesh sieve into a liquid-measuring cup. Divide cream mixture (approximately 2½ tablespoons each) among wells of prepared pan, pouring over baked phyllo.
  9. Bake until filling is set around the edges but still slightly jiggles in the center (an instant-read thermometer should register 170° to 175°), 10 to 15 minutes. Let cool in pan for 15 minutes.
  10. Using a small offset spatula, transfer pastries from pan onto a wire rack. Dust with confectioners’ sugar, if desired. Serve warm or at room temperature.
Notes
*We used Simpson & Vail’s White Ambroisa Tea, available at svtea.com.

MAKE-AHEAD TIP: Pastries can me made a day in advance, cooled, and stored in a single layer in an airtight container in the refrigerator.

 

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